Food Borne Biohazards
•Download as PPTX, PDF•
2 likes•1,415 views
This document discusses various biological hazards in food known as biohazards. It describes different types of biotoxins produced by living organisms like bacteria, fungi, algae, and plants that can cause food intoxication. Specific toxins are produced by organisms like Staphylococcus, Aspergillus, and Clostridium. These toxins can contaminate foods like meats, nuts, grains and cause illness. The document outlines the toxicity levels, symptoms and food sources of major toxins like botulinum, aflatoxin, ochratoxin and patulin. It emphasizes the importance of good agricultural practices, storage, handling and processing to control these biological hazards in foods.
More Related Content
What's hot
What's hot (20)
Similar to Food Borne Biohazards
Similar to Food Borne Biohazards (20)
Recently uploaded
Recently uploaded (20)
Food Borne Biohazards
- 2. Biotoxins • Biotoxin is a poisonous substance that is a specific product of the metabolic activities of a living organism (Plant, animal, bacteria, fungus). • Cause food intoxications • Toxicity depends on dose
- 3. Food Intoxication • Microbes grow in foods produce toxins. • Toxins are ingested with the food and cause health problems. • Most heat treatments are effective to kill microbes, but toxins remain
- 4. Toxin classification Organism Toxin Bacteria Botulinum toxin, Staphylococcus toxin Fungi Afalatoxin, Mycotoxin, Ochratoxin, Patulin Toxic algae Okadaic acid Natural toxins Histamine, Glycoalcoloids
- 5. Toxin characteristics • • • • • • • Non replicative (Most are proteinaceous) Non transmittable (human to human) Nonvolatile Colorless Odorless Tasteless Most are stable at standard conditions
- 6. Botulism toxin • Agent: Chlostridium botulinum • Toxicity: 1ng/kg – 500g is enough to kill the human race • Disturb the acetylecholine mechanism at neuromuscular junctions • Symptoms – Nausea, vomiting, diarrhea, headache, lethargy, double vision, respiratory stress, death
- 7. Food sources • Improperly canned foods (>pH 4.6) • Smoked salmon, trout • Fermented foods (Saeurkraut, pickled vegetables) • Foods preserved in oil (Fish)
- 8. Staphylococcus toxin • Agent: Staphylococcus aureus • Toxicity: 1μg cause illness • Disturbs the regulation of intestinal fluid regulation system • Symptoms: – Sudden nausea, vomiting, excessive salivation, abdominal cramps, diarrhea, dehydration • Toxin is heat stable
- 9. Food sources • • • • Cooked ham, meat products, poultry Home made sausages Milk, cheese Cream filled pastries
- 10. Afalatoxin • Agent: Aspergillus flarus • Afalatoxin B1, B2, G1, G2 (B1 is the most common) • Toxicity: 0.5-10 mg/kg • Liver cancer, chronic hepatitis, jaundice, cirrhosis (Low levels long time) • Cause acute toxicity, and potentially death (High exposure)
- 11. Food Sources • • • • • Peanuts and peanut butter Tree nuts such as pecans Corn Wheat Oil seeds such as cottonseed
- 12. Ochratoxin • Agent: Aspergillus ochraceus • Toxicity: No documented acute toxicity in humans • Tolerable weekly intake 120ng/kg (EFSA) • Has genotoxic and teratogenic effects • Relatively heat stable
- 13. Food Sources • • • • • Soy beans Coffee beans Grapes Peanuts Cereals
- 14. Patulin • Agent: Aspergillus clavatus. Penicillium expansum • Toxicity: No documented acute toxicity • Provisional maximum tolerable daily intake 0.4μg/kg • Relatively heat stable and not destroyed by pasteurization
- 15. Food Sources • Apple and apple juice • Pears, grapes, bilberries may affect • Sweet cider
- 16. How to control • Good agricultural practices to avoid insect damages and mold infection • Good storage practices (Store below 100C, control moisture, control RH) • Separation of contaminated foods before processing
- 17. How to control • Follow proper food handling and canning methods • Maintain good hygienic practices • Rules and Regulations